Postharvest Handling Update Cool Season Vegetables
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1 Postharvest Handling Update Cool Season Vegetables Marita Cantwell, UC Davis UCCE Vegetable Pest Management and Postharvest Issues Santa Maria, June 9, 21
2 Produce Facts Harvest indices Quality indices Temperature and RH Freezing point/damage Respiration rates Ethylene production Effects of ethylene Effects of modified atmospheres Physiological disorders Postharvest diseases Mechanical injury PHOTOS 14 Fruits Vegetables Flowers
3 Causes of Quality & Postharvest Losses Leafy Vegetables Lettuces Spinach Cabbage Chard Broccoli Celery Herbs Endives Asparagus Green Onions Water loss Mechanical damage Loss of chlorophyll and other nutrients Respiration rates Microbial growth Sensitivity to ethylene
4 Fresh Produce Deterioration Metabolic changes: respiration, ethylene, texture, aroma, etc. Growth and development Transpiration Mechanical injury Physiological disorders Decay; microbial growth Temperature Affects All Causes of Deterioration
5 Postharvest Handling Update Cool Season Vegetables Broccoli Iced to iceless product; firmness and water loss Specialty Brassicas Compare postharvest performance to broccoli Fresh-cut and modified atmospheres Response of broccoli and sugar snap peas Cauliflower --needs postharvest work Cabbage Quality and Temperature Lettuce Varieties Fresh-cut performance
6 Fresh appearance Green florets Tender stem No discoloration No breakage No decay No off-odors Days (to initiate yellowing) 35 Broccoli Shelf-life & Temperature cv. Legacy C 68 F Storage temperature
7 Broccoli Compositional Quality and Storage Temperature 25 Chlorophyll 4 Carotenoids mg/1 g FW mg/1 g FW Days Limit of Salability Ascorbic Acid mg/1g FW mg/1 gfw Cantwell, unpublished Days C (32 F) 1 C (5 F) 2 C (68 F) Sugars
8 Loss of green color by mature and immature Kale leaves stored at 4 temperatures for up to 18 days. Color score, 5=dark green, 1=yellow Mature Kale Leaves 2 C (68 F) 15 C (59 F) 1 C (5 F) 5 C (41 F) Immature Kale Leaves LSD Days Days
9 1 C Air 1-MCP, 1 C Air 1 C C 2 H 4 1-MCP, 1 C C 2 H 4 Collards 5 C Air 1 C Air 1 C C 2 H 4 1-MCP=1-methyl-cyclopropene, SmartFresh, AgroFresh 12 days; 8 ppm C2H4; 5 ppb 1-MCP
10 Broccoli and Temperature and 1-MCP (no ethylene exposure).8 A. Chlorophyll 28 A. Vitamin C (AA + DHA) 24 Chlorophyll, mg/g FW LSD.5 C Control 5C Control 1C Control C 1-MCP 5C 1-MCP 1C 1-MCP Vitamin C, mg/1g FW LSD.5 C Control 5C Control 1C Control C 1-MCP 5C 1-MCP 1C 1-MCP 8 B. Sugar 15 B. Glucoraphinin 14 Sugar, mg/g FW LSD.5 Glucoraphinin, µmole/g DW LSD Days Days Glucoraphin produces Sulforaphane potent Phase 2 Enzyme Inducer, inhibit cancer
11 Specialty Brassicas Comparative Study Gai-lan Choi-sum Broccoli raab, rapini Broccolini Marketable quality Compositional quality Response to Temperature Response to atmospheres Broccoli raab Component Florets Initial 5C, 8d 1C 8d Initial Stem Tissue 5C 8d 1C 8d Total sugars, mg/gfw Ammonia, µmole/1gfw Antioxidant activity mg Trolox/1g FW Vitamin C, mg/1g FW M. Cefola, G. Hong, M. Cantwell, R. Paiva e G. Colelli. 29
12 mg/g fresh weight Ammonia concentration 2.5 C 36 F 5 C 41 F 7.5 C 45 F 1 C 5 F Changes in ammonia in spinach at 4 temperatures over 18 days Days Changes in ammonia and GS activity in Spinach AMMONIA INCREASE % AMMONIA INCREASE GS TOT TOTAL GS ACTIVITY 25 C 5 C 1 C 6 days, data of Eghle Catalano, 27
13 45 A. Ethanol 9 B. Acetaldehyde Test #2 µmole/1g FW LSD.5 Air 3%O2+7%CO2 3%O2+12%CO2 3%O2+18%CO2 1%O2+12%CO2 µmole/1g FW C. Ammonia D. Sugars 7 65 µg/g FW g/g FW Air 3%O2+7%CO2 3%O2+12%CO2 3%O2+18%CO2 1%O2+12%CO Days at 5 C Days at 5 C
14 18 days at 5 C (41 F) Air=Best quality A B C D E Air DAMAGING
15 Broccoli Storage Conditions C with very high humidity MA: 5-8% O % CO2 Iceless Broccoli Temperature-yellowing Moisture loss-softening
16 Table 1. Broccoli head firmness and compactness scoring and the relationship to firmness measurements on texture analyzer. This table based on preliminary 29 data. Subjective score Description Objective firmness N compression force* 5 Heads hard, very tight and firm 65-1N 4 Heads firm, a few outer florets may be loosened Heads moderately firm, with some florets loosened** Heads moderately soft, with most florets loosened Heads soft, with extensive loosening of florets 1-25 *Heads compressed with a flat disc to a depth of 7.5 mm **A score of 3 is likely the limit of marketability at retail.
17 8 A. % Weight Loss % Weight loss Curve 1, y = 1.55x +.34; R 2 =.98 Curve 2, y = 1.72x +.36; R 2 =.98 2 Curve 1 original firmness technique 1 Curve 2, modified technique, mark 1 B. % Firmness Loss Days at 7.5 C Minimize delay from harvest to cooling 5 Use plastic liners to reduce water 4 loss Keep it cold % Firmness loss Curve 1 original firmness technique Curve 2, modified technique, mark Days at 7.5 C
18 14 days air 2.5 C (36 F) 5 C (41 F) 7.5 C (45 F)
19 14 days 5 C (41 F) 5% O 2 5% O % CO 2 5% O % CO 2
20 14d 5 C Air 1%O2 +15% CO2 Quality Problems Graying Loss of fluid Off-odor
21 Cauliflower Quality color is cream white freedom from mechanical injury freedom from decay overall attractive appearance no discoloration on cut edges minimal number of small pieces; good integrity of cut florets good aroma and odor as fresh or microwaved food retain high content of sugars and Vitamin C RESEARCH TO DO Evaluate the performance of cultivars for quality of fresh market and fresh-cut product Evaluate the impact of initial postharvest handling on the shelf-life and quality of fresh-cut cauliflower florets. Evaluate the impact of production conditions (seasonablity, fertilization, irrigation) on the quality and shelf-life of cauliflower florets Respiration (µl CO 2 /g-h) A. Heads C (32 F) 5 C (41 F) 1 C (5 F) 15 C (59 F) 2 C (68 F) Days B. Florets Days
22 Napa or Chinese cabbage Black Speck Disorder
23 Black speck index Black Speck Disorder on Chinese Cabbage Air Ethylene Cv #1= T-74 2= Yuki 3= Spring Flavor 4= Southern King 5= New Summer 6= Chacha 7= China Express 8= Blues 9= WR Black speck development on Napa cabbage stored in air or in ethylene is the same. PAL enzyme levels similar; 1- MCP does not reduce black speck. Cultivars vary greatly in their susceptibility to black speck. Cultivar Black speck index = black speck score multiplied by % extension.
24 Cabbage Quality and Temperature CDFA WIC Stores Small Farm Program Project Shermain Hardesty, Lucia Kaiser, and Advisors Retail handling good to poor conditions Impact on marketability and nutritional value conditions to retain 8% original nutrition Vitamin C, Antioxidant Activity, Carotenoids Wide range of temperatures (-29 C; F) Cabbage performs well over temp range should be available in all WIC stores
25 Fresh-cut Lettuces Varieties of Iceberg, Romaine and Crosses Performance as fresh-cut product Visual quality score Discoloration Decay Respiration rates Phenolics and phenolic enzymes (PAL, PPO) Composition Number leaves per head % dry weight Sugars Chlorophyll and carotenoids Vitamin C Ammonia
26 Discoloration Rating Scale for Romaine
27 Romaine lettuce Total sugars (mg/g fwt.) Total sugars days 7 days LSD.5 Total ascorbic acid (mg/1g fwt.) Vitamin C (Total Ascorbic Acid) 4 days 7 days LSD.5 Heart Inner Young Midsize Full size Outer Leaf Position Heart Inner Young Midsize Full size Outer Leaf Position
28 Russet Spotting Score 1=none, 9=severe =Sonoma 2=Spreckles 3=Salinas 521 4=Raider 5=Salinas 517 6=Buena Vista 7=Stinger 8=Van Sal 21 9=Salinas 1=Ace 11=Champ 12=Salinas 88 13=Ridgemark A. Iceberg Lettuces B. Romaine Lettuces 1=Paris Island Cos 2=Romo 3=Red Eye Cos 4=Gx8 5=Corazon 6=Red Hot Cos 7=Nero Variety Variety Development of Russet Spot Disorder on Iceberg and Romaine Lettuces. Intact heads were stored in 5ppm ethylene at 5 C (41 F) plus 1 week in air. Cantwell, UC Davis, unpublished
29 Is Temperature a Quality Issue or a Food Safety Issue? Prevention of Contamination is most important Time and Temperature are Amplifiers of Risk Slide from Trevor Suslow, UC Davis
30 1 Basic Postharvest Principles 1) Harvest at correct maturity 2) Reduce physical handling 3) Protect product from sun 4) Keep packingline simple and clean; ensure good worker hygiene 5) Select, classify, and pack carefully 6) Align cartons, strap pallet 7) Cool as soon as possible 8) Know market and product requirements 9) Coordinate efficient & rapid handling 1)Train and compensate workers adequately
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